Using white sorghum flour for gluten-free breadmaking

Abstract

Cornstarch/sorghum flour (X₁) ratio, water added (X₂) and amount of hydroxypropyl methylcellulose (HPMC) used (X₃) were varied for making gluten-free bread so as to optimize batter softness (Y₁), specific volume (Y₂) and crumb grain (Y₃). A second-order model was employed to generate a response surface. It was found that the softness of the batter depends significantly on three factors in a linear way. The specific volume (Y₂), in particular, was increased significantly with the increment of X₁ and X₃. The crumb grain (Y₃) depended significantly on three factors, its scores increased with X₁ and decreased with the water added (X₂). Finally, 0.55 cornstarch/sorghum flour ratio, 90% of water added and 3% of HPMC were chosen as the best conditions, considering acceptable levels of specific volume and of crumb grain, and also taking into account the possibility of using the highest proportion of sorghum flour.

Keywords::

• gluten-free
• sorghum
• bread

Acknowledgements

We acknowledge the financial support of the following projects: CAI+D tipo II PI 57-283 (UNL, Santa Fe, Argentina).

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.